Orange Cranberry Punch Recipe
Orange Cranberry Punch Recipe photo by Taste of Home

Orange Cranberry Punch Recipe

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Our country wedding, held on my parents' farm, was even more wonderful than my husband, Keith, and I had imagined. There were so many memorable touches, including fresh wildflowers and sunflowers, plus great food and beverages like this beautiful citrusy punch. My mom created this simple recipe. —rook Hickle, Enumclaw, Washington
TOTAL TIME: Prep: 10 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 24 servings

Ingredients

  • 4 quarts cranberry juice
  • 2 cups orange juice
  • 2 medium oranges, sliced
  • 2 medium lemons, sliced
  • 2 medium limes, sliced

Nutritional Facts

1 serving (3/4 cup) equals 93 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 24 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large container, combine juices and fruit; cover and refrigerate overnight. Serve in pitchers or a large punch bowl. Yield: 24 servings (about 4-1/2 quarts).
Tip: Prepare 24 hours ahead to develop the "fruity" flavors. Consider freezing additional cranberry juice in a ring or ice cube trays to chill punch without diluting.
Originally published as Orange Cranberry Punch in Down the Aisle Country-Style 2000, p26

Nutritional Facts

1 serving (3/4 cup) equals 93 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 24 g carbohydrate, trace fiber, 1 g protein.

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